Green Chile Frittata

Green Chile Frittata

Melanie 0

"This rich recipe is great for either a brunch or breakfast. You can make this a day ahead if you want to serve it for an early morning breakfast. Just reheat in the microwave. You may use any combination of cheese in this recipe, even non-fat."

Ingredients 1 h 10 m {{adjustedServings}} servings 225 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 16.1 g
  • 32%
  • Cholesterol:
  • 239 mg
  • 80%
  • Sodium:
  • 660 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, mix the eggs, flour, baking powder, and salt. Stir in the green chile peppers, cottage cheese, Cheddar cheese, and melted butter. Pour into the prepared baking dish.
  3. Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes. Cool slightly, and cut into small squares.
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Reviews 138

  1. 173 Ratings


I've made this recipe several times and it's terrific exactly as written. This weekend I put a different spin on it. The resulting "Vegetable Frittata" was a huge hit. ~ I was looking for an egg dish that had fresh veggies in it. I found a highly rated Vegetable Frittata on AllRecipes that contained sauteed zucchini, mushroom, onion and bell pepper. However, this recipe also contained lots of cream cheese, half & half and other rich ingredients. While I'm SURE it was wonderful, it also had about 40 grams of fat per serving. ~ I was wanting something a little healthier. I followed this recipe as I always do, only I sauteed the veggies as instructed in the OTHER recipe, and used them in place of the green chiles. ~ I mixed and bake the dish as instructed in this recipe. Swapping the veggies for the green chiles was my ONLY alteration. The dish was a HUGE hit -- my father-in-law AND my hubby (who's not a fan of zucchini) went back twice for more. ~ From now on, I'll alternate between the original recipe and my new "veggie frittata" version. GOOD STUFF!


A Big Hit! I was skeptical, because I hate cottage cheese & have never heard of using it in an egg casserole recipe. Needing an egg dish that’s healthier than the type that sits overnight (with bread & tons of cheese, etc), I tried this. Great taste and texture – just like the ‘overnight’ type I always enjoy. To make it a bit healthier, half of the eggs I used were just egg-whites, and I added sautéed onions & mushrooms. The recipe tasted rich, even with the low-fat cheeses. People raved!


I have made this several times for guests and for pot luck. Serve with salsa & sousr cream. Everyone loves it and I am frequently asked for the recipe. I have changed the cheese to mozzerella, another time to colby/jack. I always prepare it a day in advance & micro to warm. Stays moist.